| 标题 |
 A strategy to significantly improve the efficacy of high hydrostatic pressure in inactivating polyphenol oxidase using epigallocatechin gallate and ferulic acid for the inhibition of enzymatic browning: From a model system to cloudy apple juice |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Chemistry 作者：Xuezhi Tian; Yuanyuan Li; Tianyi Ma; Yunhao Lv; Zhiying Wang; et al 出版日期：2025 |
| 求助人 | |
| 下载 |
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(2025-6-4)
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